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Oriental Braised Chicken and Vegetables Recipe
|Whole boneless chicken breasts||2 , cut into strips|
|Soy sauce||1 Tablespoon|
|Canned water chestnuts||8 Ounce, sliced and drained (1 Can)|
|Canned bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Bean sprouts||1 Cup (16 tbs), drained|
|Chopped celery||1 Cup (16 tbs)|
|Green onions||4 , chopped|
|Sliced fresh mushrooms||8 Ounce|
|Instant chicken bouillon granules||1 Teaspoon|
Serving size: Complete recipe
Calories 715 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1.4 g6.9%
Trans Fat 0.1 g
Cholesterol 199.5 mg66.5%
Sodium 3560.2 mg148.3%
Total Carbohydrates 63 g21%
Dietary Fiber 12.6 g50.6%
Sugars 15.1 g
Protein 96 g191.9%
Vitamin A 51.1% Vitamin C 83.7%
Calcium 13.9% Iron 44.9%
*Based on a 2000 Calorie diet
Microwave at High 3 to 4 minutes, or until chicken is opaque and no longer pink, stirring 2 or 3 times during cooking.
Add water chestnuts, bamboo shoots, bean sprouts, celery, green onions and mushrooms.
Combine cornstarch, water, bouillon and salt.
Stir into chicken mixture; cover.
Microwave at High 10 to 13 minutes, or until vegetables are tender-crisp, stirring 2 or 3 times during cooking.